Save Recipe Print
Total:
55 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Pulverize the saffron to create a powder using a mortar and pestle, and then add to a saucepan with the chicken stock and heat. Allow the saffron to dissolve; keep warm until ready to use.

Heat the oil in a large Paella pan or large ovenproof casserole and saute the garlic, tomatoes, onions and green peppers until the onions are transparent. Add the chicken and pork, sprinkle generously with salt and black pepper, and cook until the meat is lightly browned on all sides. Add the shrimp, squid, scallops, clams and mussels and saute for 1 minute. Pour in the saffron chicken stock, rice and bay leaf; stir well. Bring to a boil, and then cover and transfer to the oven to bake until the rice is done, about 20 minutes.

For garnish and assembly: Sprinkle the paella with the wine and garnish with the peas, asparagus tips and roasted red peppers. Serve out of the pan.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Alton Brown

The Ultimate Paella

Recipe courtesy of Tyler Florence

Valerie's Super Easy Oven Paella

Recipe courtesy of Valerie Bertinelli

Make-Ahead Paella Casserole

Recipe courtesy of Rachael Ray

Paella Valenciana

Recipe courtesy of Juan Andres Mestre

Paella Valenciana

Recipe courtesy of Juan Andres Mestre

Paella Valenciana

Recipe courtesy of Columbia Restaurant

Paella

Recipe courtesy of Food Network

Browse Reviews By Keyword